Let the aroma of bog myrtle infuse in this homely dish...
800g roasting potatoes, e.g. Maris Piper, peeled and parboiled for 10 minutes;
1 bulb's worth of garlic cloves, bashed open;
30g bog myrtle;
100g Japanese rose hips, quartered and deseeded;
4 tablespoons of cider vinegar;
60g butter or oil;
1 tbsp of clear honey.
1. Heat butter/oil in a roasting tray on stove top and add garlic and bog myrtle, then cider vinegar, then potatoes.
2. Fry on high heat, bashing everything around, for a couple of minutes, then season with salt and pepper and put in an oven preheated to 240 degrees celsius/ gas mark 9 for 30 minutes.
3. 2 minutes before you take it out, introduce the deseeded rose hip quarters.
Serving suggestions: as a side for any rich and hearty savoury dish such as roasted meat or veg, or casseroles.
Warning: Bog myrtle is an abortifacient and so should not be eaten by pregnant women.